Chili- and Cinnamon-Roasted Butternut Squash Recipe (2024)

FAQs

What does cinnamon do for chili? ›

Cinnamon. The beauty of ground cinnamon is that it brings a warmth to your chili, without being spicy. It works well with other flavors commonly found in chili (like tomato, cumin and chile powder) so you only need a little bit to achieve the desired balance.

While butternut squash skin is edible and it can even turn nice and crisp when roasted, many people prefer to peel it first so it's easier to eat. Butternut squash skin is smooth and thin and the best way to peel it is by using a sharp vegetable peeler.

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.

Assuming that each portion is about 4 ounces (4 oz of squash per person), you will need about 5 lbs of squash. If you want there to be leftovers or you think folks will eat more than 4 ounces each (maybe some of your guests have bigger appetites), you will want to cook more than just 5 lbs.

Learn how to cook butternut squash 5 ways! Roasting, steaming, boiling, microwaving, and pressure cooking all tenderize this delicious gourd. Choose the method that fits your style and enjoy various healthy recipes like sides, soups, and stews.

Squashes behave very differently when cooked in the oven or on the stovetop. Generally, a squash that is roasted in the oven is going to have a much softer texture, one that can get mushy if mixed with other ingredients, but making it ideal for a purée, soup, or being mashed.

There could be a few reasons why your roasted butternut squash is turning out soggy: Overcrowding: If you overcrowd the baking sheet with butternut squash pieces, they will release more moisture and steam, making it difficult for them to roast properly.

What adds the most flavor to chili? ›

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

Plain white vinegar can work the same magic trick—even balsamic or apple cider vinegar, if you want a suggestion of sweetness too. Not just for stir fries, a few dashes of soy sauce enhances the umami savorof your chili, and is good for adding some meaty depth to veggie chilis too. Liquid aminos can do the same.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

Although canned chili will already have some seasonings, fresh herbs and spices will add bolder flavor. You can upgrade your chili using ingredients you likely already have on your spice rack, such as chili powder, ground cumin, onion powder, garlic powder, smoked paprika, and cayenne pepper.

A touch of cinnamon in a meat dish, for example, imparts a warm, accent flavor and aroma that complements the other elements of a dish with grace—not entirely unlike black pepper.

The unexpected combination became a school cafeteria lunch staple in parts of Iowa, Nebraska, South Dakota, and other Midwestern states more than 70 years ago.